Processamento e aceitação sensorial de produto do tipo hambúrguer à base de soja (Glycine max) e atum (Thunnus spp)

Abstract

This work aimed to evaluate microbiologically and sensorially a hamburger consisting of textured soy protein and tuna. The amount of total and thermotolerant Coliforms was estimated, besides the research for staphylococcus coagulase-positive and Salmonella spp. The sensory analysis was based on hedonics tests and acceptance. The product fits the established microbiological parameters by current legislation for all the tests, pointing out the absence of Salmonella spp. In relation to sensory analysis, the hamburger had great acceptance, reaching an average of 7.06 and 65% of purchase intention by the judges. The results showed a safe processing of the product, which was formulated following good manufacturing practices, strengthening the technological potential of soy-based foods when combined with other raw materials.